Aloo ke Paranthe

Ingredients list for Aloo ke Paranthe

• 3 medium Potatoes boiled, peeled and mashed
• 1½ cups Whole wheat flour (atta) dough
• for dusting Whole wheat flour (atta)
• 1 medium Onion finely chopped
• 2 tablespoons Fresh coriander leaves chopped
• to taste Salt
• 1 teaspoon Chaat masala
• 1 teaspoon Dried pomegranate seeds (anardana)
• ½ teaspoon Red chilli powder
• ½ teaspoon Garam masala powder
• 2 tablespoons Ghee

Method

1. Put potatoes, onion, coriander leaves, salt, chaat masala powder, anardana, red chilli powder and garam masala powderin a bowl and mix well.
2. Divide the dough into four equal portions. Roll out each portion into a thick disc and keep a portion of the potato filling in the centre, bring the edges together, seal well and roll into a ball.
3. Flatten the balls lightly, dust with dry flour and roll into thick paranthe.
4. Heat a non-stick tawa and cook each parantha for two to three minutes on one side. Flip and cook the other side for another two minutes.
5. Apply ghee on top, flip and cook for a minute. Repeat the same for the other side.
6. Put it on a serving plate and serve immediately.

Nutrition Info